We bring you a delicious dessert that can be replicated at home, created by Michelin starred and celebrated Chef, Adam Byatt (Chef Director of Food & Beverage at Brown’s Hotel), and Head Chef of Charlie’s, Matthew Starling.
Not just an ordinary tart but one that is infused with delicious salted caramel. Elegant and sumptuous, a real show-stopping dessert to share between two.
Ingredients (1 tart):
500 ml cream
9 egg yolks (or 270g)
75g sugar
140g sugar – caramel (180c)
7g maldon salt
sweet pastry
175g strong white bread flour
55g icing sugar
70g butter, diced
½ beaten egg
25ml cold water
Method:
For the Pastry:
Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in cling film and leave to rest in the fridge for an hour before using.
For the Tart:
Bring cream to the boil. In a separate bowl, combine egg yolks and 75g sugar.
Pour the cream over eggs and sugar. Place this mixture into bowl and add the Maldon salt.
In a separate pan, over a low heat, bring 140g sugar to a dark caramel. Once a dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.
Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.
Pour into a 10 inch x 3 inch blind baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until set.
Leave to stand for an hour before slicing and enjoy with pouring cream.
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
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